For paste

In a pan, add oil, once it's hot, add green chillies, ginger, garlic cloves, coriander leaves and saute well. Transfer it to a bowl and keep aside.
In the same pan add oil, once it's hot, add white onions, salt to taste, coriander leaves and saute until onions are translucent. Transfer it to the same bowl.
Add curd, transfer it to a grinder jar and make a smooth paste.
Keep it aside for further use.

For Curd Mixture

In a bowl, add prepared paste, curd, coriander powder, turmeric powder, garam masala, a pinch of cumin powder and mix it well.
Keep it aside for further use.

For Paneer Marination

In a bowl, add paneer, oil, crushed black peppercorns, a pinch of asafoetida, ginger garlic paste, salt to taste, tender coriander stem and marinate it well.
Keep it aside for further use.

For Sauteing Paneer

In a pan, add oil, once it's hot, add marinated paneer and sear it until golden brown in color.
Keep it aside for further use.

For Paneer Afghani

In a hand or lagan, add oil, ghee, once it's hot, add bay leaf, cinnamon stick and let it splutter well.
Add prepared curd mixture and saute it well for a while.
Add water as required and cook until the desired consistency.
Transfer it to a serving dish, add a pinch of dry fenugreek leaves, place the seared paneer and garnish it with coriander sprig.
Serve hot with roti.